SPAGHETTI AL VINO ROSSO

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Spaghetti Al Vino Rosso image

I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance... wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17).

Provided by italianhomemaid

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

30 g butter
1 leek
400 ml red wine
400 g spaghetti, alla chitarra
50 g grated pecorino romano cheese, shavings
pecorino cheese, shavings
salt & pepper
ground nutmeg
1 teaspoon sugar

Steps:

  • Wash the leek and slice it thinly and place it in a pan with the butter.
  • Sauté with the lid on (add a little water if necessary) until soft.
  • Add wine, nutmeg, sugar and salt.
  • Let it boil gently, until it thickens.
  • Homogenize the sauce with an immersion blender.
  • Cook the pasta al dente.
  • Drain the pasta and put it in the pan with the 'drunken sauce'.
  • Sprinkle with grated pecorino and heat.

Nutrition Facts : Calories 625.8, Fat 11.2, SaturatedFat 6.3, Cholesterol 29.1, Sodium 218.7, Carbohydrate 92.3, Fiber 4, Sugar 5.7, Protein 19.3

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